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** New Recipes 


PASTA               baked ziti


pierogies           kielbasa rice       

PORK              garlic pork         cajun pork **      herbed pork **


spaghetti pie

FISH                  tuna casserole


CHICKEN        marvelous chicken      

chicken & noodles

chicken breast florentine

lemon pepper chicken            chicken broccoli ** cordon bleu **

rosemary chicken

BEEF                   stuffed peppers 

cheese beef casserole

salisbury steak/mushroom gravy                german goulosh  cabbage rolls **  florentine **        black forest roast

SOUPS               potato               black bean         sausage potato  tortilla **            asparagus **       french onion **   toscano  **        minestone **

Seafood          Shrimp creole **    shrimp newburg **

CHOWDER         clam                 lobster **            mush/brocc **    asparagus

STEWS              beef                 brunswick **     Irish lamb **


Baked Ziti

1 small onion, chopped
2 tsp olive oil
1/2 cup tomato paste
1 8 oz can tomato sauce
2/3 cup water
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste
1 cup mozzerella cheese, shredded
1 cup ricotta or cottage cheese
8 oz ziti (or fusilli or penne) pasta cooked and drained (do NOT overcook)
1 pd. Ground Italian sausage or beef.(I use 1/2 pd. of each)*optional

Saute onion is the oil until tender. Add tomato paste, sauce, water and spices. Simmer covered for 10 minutes. Combine ricotta and half of the mozzerella in large bowl. Add cooked ziti and half of prepared sauce. Stir gently to mix. Turn into greased 1 1/2 qt. casserole. Pour on remaining sauce. Top with remaining cheese. Bake for 25-30 minutes until cheese is melted and browned.

Pierogies and Bratwurst

1 pkg. Johnsonville Bratwurst
1 pkg. 24 Mrs.T's pierogies (potato and cheese)
4 large onions
2 sticks margarine
1 16. oz. carton sour cream
garlic salt **

Slice bratwurst in rings, brown in skillet. Slice onions in rings and add to bratwurst. Continue to cook till onions are almost transparent and sausage is nice and brown.When completely brown, add 2 sticks margarine. While sausage and onions are cooking, Boil pierogies in a large pot of water. Pierogies are done, when they float on top. Remove pierogies from water,drain, and add to skillet, mix well, and add sour cream, stir again so everything is covered with sour cream. Sprinkle with garlic salt, pepper and paprika.

** you can also add 3 or 4 crushed garlic cloves and sauté with onions instead of using the garlic salt**

Kielbasa Rice Skillet Dinner

Recipe By     : RecipeLu
Serving Size  : 4    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1   lb kielbasa -- cut into 1/2" pieces
     3/4  cup rice -- uncooked
     3/4  cup water
   1 can  cream of celery soup
   1 cup frozen peas
   1 cup frozen corn
   1 cup monterey jack cheese -- grated
     1/4  cup milk
       black pepper to taste

In a large skillet with a lid combine water and soup, add rice and
bring to a boil.   Stir in kielbasa, cover and simmer over very low heat
for 15 minutes; stir occassionally Stir in peas, and corn; cover and
cook another 12 minutes or until rice is almost tender. Stir in 1/4 cup
milk, cheese and cook covered another 3-5 minutes until creamy and rice is
(orginal recipe from Quick Cooking Magazine.)

Garlic Pork Roast with Balsamic Vinegar and Roasted Potatoes

1 piece center cut pork roast
6 medium sized red skined potatoes
2 Tbsp minced garlic
1/4 cup balsalmic vinager
3/4 cup oil (veg. or olive)
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp meat tenderizer
1/2 Tbsp blk pepper
pinch of seasoned salt (if desired)
1/2 Tbsp rosemary leaves

rinse the pork roast with cold water then put it in a roasting pan.
after you put it in the roasting pan you want to poke holes into the
top. then pour on the oil and balsamic vinager. let it seep in while you
cut up the potatoes into wedges(leave the skins on). then you want to
add the seasonings to the can use them to your moderation.take
the potatoes and put them into a big bowl, take all of the same spices
you used for the pork including the oil but minis the vinager and mix
them all around. finally add the potatoes to the pan all around the pork
and throw it into the oven at about 350 degrees depending on how fast
your oven cooks(you don't want to over cook it or it will dry right
out). i like to bast the meat and the potatoes while they are in the
oven to keep the flavor (

Cajun Pork Roast

10 lb Boneless Boston Pork Roast
1 cup Chopped Onion
3/4 cup Chopped Garlic
1/2 cup Tiger Sauce
1 tsp Chopped Parsley
1/2 cup Worcestershire Sauce
2 Tbsp Steak Sauce (Lea & Perrins)
2 1/2 Tbsp Dry Mustard
Seasoned Salt (Dry Rub)
6 oz Tomato Paste
3 Tbsp Brown Sugar

MARINADE: Combine chopped onion, chopped garlic, chopped parsley with
the Tiger Sauce, Worcestershire sauce, steak sauce and dry mustard.
Mix well. Make slits into roast and rub sauce well into and over the
roast (a basting syringe works well to place sauce into slits). Allow
to sit in the refrigerator for 6 hours (or overnight). TOMATO SAUCE:
Mix tomato paste and the brown sugar very well and set aside. Cook
roast in a covered grill until the internal temperature of the roast
is 170 degrees. Brush with Tomato Sauce when done and serve. NOTE:
Tiger Sauce is a brand name of sweetened hot sauce.

Herbed Pork Roast Oven Dinner

3 lb Rolled pork roast
1/4 tsp Thyme, dried
1/4 tsp Marjoram, dried
1/4 tsp Rosemary, dried
1/4 tsp Black pepper
1 each Medium onion sliced
1/2 cup Apple juice or cider
2 lb Sauerkraut, drained
1 each Tart apple, sliced 1 each Onion, sliced
1 each Bay leaf
1 tsp Caraway seed
4 each Baking potatoes

Preheat oven to 325 F. ROAST: Trim excess fat from roast. Combine
thyme, marjoram, rosemary and pepper. Sprinkle over roast, pat in
firmly. Put roast in baking pan, add onion and apple juice or cider.
Bake for 2 1/2 hours, basting occasionally.

SAUERKRAUT: Combine all ingredients, put in casserole, cover, bake for
1 hour. Remove cover and bake 15 minutes. Remove bay leaf before
serving. (

POTATOES: Scrub potatoes, prick, bake 1 to 1 1/2 hours or until they
test done.
Serve with hot rolls

Old-Fashioned Turkey Pie

1 envelope gravy mix for turkey
3/4 cup water
1/4 cup milk
1 T sherry (optional)
1 teaspoon instant minced onions
1/2 teaspoon poultry seasoning
2 cups diced cooked turkey
1 can sliced carrots, drained
1 can sliced mushrooms, drained
1 cup peas
1 cup biscuit mix
1/3 cup milk

Combine gravy mix, water, milk, sherry, onion and poultry seasoning in medium-size sauce pan. Heat to boiling, stirring frequently. Add turkey, carrots, mushrooms and peas, heat while preparing crust.
Crust:Combine biscuit mix and mix, knead of floured surface 5 to 10 times. Spoon turkey mixture into 10 inch pie pan or 1 1/2 quart shallow casserole dish. Roll crust to fit top of casserole, cut slits to let steam escape, arrange over filling. Bake @450 degrees for 15 minutes, or when golden brown

Fettuccini Alfredo

3 to garlic cloves crushed or 1 T. garlic powder
1 stick butter or margarine
1 small onion (thinly chopped)
4 cups heavy cream
1 cup parmesan cheese
1/2 t salt
1/2 t pepper
1 t parsley
** cooked shredded or cubed chicken-optional

Sauté onions and crushed garlic in the 1 stick margarine, till onions are transparent. Add cream, cheese, salt, pepper and parsley let simmer on low for about an hour, stirring often. Pour over fettuccini noodles.
** you can also add cooked chicken, in with the sauce while simmering **

Spaghetti Pie

4 oz spaghetti noodles
1/3 C grated parmesan cheese
2 T butter
2 eggs, well beaten
1 cup cottage cheese
1 pound ground beef
1 cup chopped onion
1 jar/can spaghetti sauce (I use Hunt's)
1 cup shredded cheese
1 tsp. oregano
1/2 tsp. garlic salt
1 cup mozzarella cheese

Cook Spaghetti, drain (should be 3 cups). Stir in butter, parmesan cheese and eggs. form the spaghetti miniature into a crust, in a buttered 10 inch pie plate. Spread cottage cheese over top of spaghetti crust. Sprinkle with oregano, garlic salt and parmesan cheese. Pour spaghetti sauce over top of that, again sprinkle with parmesan cheese, oregano, and cover top with mozzarella cheese. Bake uncovered @ 350 degrees for 20 minutes.

Tuna Noodle Casserole

1 can tuna
1 pkg. Noodles, cooked and drained
1 can peas
1 small container of sour cream
3 cans cream of mushroom soup
2 1/2 cups mild shredded cheddar cheese
1 cup ritz crackers, crumbled

In large bowl, mix noodles, mushroom soup, sour cream, tuna, peas and add 2 cups of cheddar cheese. Mix completely, then add to baking dish. Add the remaining cheese then top off with cracker crumbs. Bake at 350 degrees for 45 minutes.

Marvelous Chicken

Chicken breast and thighs (about 3 lb.)
cooking oil
juice of a lemon
3/4 cup water
3 cloves garlic
8 to 10 green onions, chopped
5 T. capers
1 T thyme
freshly sliced mushrooms
sliced provolone cheese

In skillet, brown chicken on all sides in small amount of oil. salt and pepper to taste. arrange pieces in large baking dish (9x13). Remove fat from skillet:add lemon juice and water, let simmer a few minutes, then add garlic, green onions, and capers. let simmer 5 more minutes longer. Pour mixture over chicken. Sprinkle with thyme. cover and bake at 400 degrees for 20-25 minutes. remove lid, spread mushrooms over chicken, then cover entire surface with provolone cheese. Sprinkle with paprika and return to 375 degree oven for 6-7 minutes, until cheese is melted.

Chicken and Noodles

4 chicken breast
2 chicken bouillon
2 cups water
2 cans cream of chicken soup
1 pint sour cream
3 cups milk

In covered skillet simmer chicken with 2 cups water and bouillon, salt and pepper. Simmer until cooked, let cool, then cut into strips. Remove liquid from skillet, and add chicken, soup, and sour cream, stir add, salt and pepper to taste and let simmer on low. Boil noodles, drain and add noodles to skillet and mix noodles in well. Sprinkle with paprika.Let simmer a few more minutes. If sauce gets to thick add more milk.

Chicken Breasts Florentine
(found on a recipe newsgroup)
4 oz uncooked egg noodles ( 2- 2 1/2 cups)
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1 cup milk
1 cup chicken broth
1 package (10 oz) frozen chopped spinach, thawed and squeezed to drain
1/4 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
4 skinless boneless chicken breast halves (1 lb)
1/4 cup grated Parmesan cheese
ground nutmeg

Cook noodles as directed on package, drain. Heat oven to 375F. Grease
rectangular pan, 11 x 7 1 1/2 inches. Meanwhile heat butter in 2-quart
saucepan over medium heat until melted. Stir in flour and pepper. Cook
over medium heat, stirring constantly, until smooth and bubbly; remove
from heat. Stir in milk and broth. Heat to boiling, stirring
constantly. Boil and stir 1 minute.

Mix spinach, noodles, half of the sauce, 1/4 cup cheese and 1/4 cup
nutmeg. Spoon mixture into pan. Place chicken on top. Pour remaining
sauce over chicken and spinach mixture. Sprinkle with 1/4 cup cheese
and additional nutmeg. Cover with aluminum foil and bake 30 minutes.
Uncover and bake about 15 minutes longer or until light brown on top
and juices of chicken run clear. 4 Servings.

Lemon Pepper Chicken
  (found on cooking neewsgroup)
     1/3  cup lemon juice
     1/4  cup olive oil
     1/4  cup finely chopped onion
   3 cloves garlic -- minced
   1 tablespoon  cracked block pepper
   1 tablespoon brown sugar
   2 teaspoons grated lemon peel
     3/4  teaspoon  salt
   4 chicken quarters -- (about 2 1/2 pounds)

Combine lemon juice, oil, onion, garlic, pepper, sugar, lemon peel and salt in
small bowl; reserve 2 tablespoons marinade. Combine remaining marinade and
chicken in large resealable plastic food storage bag.  Seal bag; knead to coat.
Refrigerate 4 hours or overnight. Remove chicken from marinade; discard
marinade.  Arrange chicken on microwavable plate; cover with waxed paper.
Microwave at HIGH 5 minutes. Turn and rearrange chicken.  Cover and microwave at
HIGH 5 minutes. Transfer chicken to grill.  Grill covered over medium-hot coals
15 to 20 minutes or until chicken is no longer pink in center and juices run
clear, turning several times and basting often with reserved marinade.
by Pamela Creeden 04/16/98

Chicken-Broccoli Casserole

2 packages broccoli,thawed & drained (I use broccoli pieces and sometimes
whole broccoli spears trimmed)
4 chicken breasts, cooked and boned
2 pound package Velveeta cheese
1 can cream of chicken soup ( you can also use a can of mushroom soup if you
want a lot of sauce)
1/2 cup mayonnaise
Stuffing mix
some melted butter about 2-3 Tbsp.

Place the broccoli in a well greased baking dish-9x13 size. Cut chicken into
bite size pieces and spread over the broccoli. In a bowl, mix together soup and
mayonnaise. If you think the mixture seems too thick, add a little milk to the
soup and mayonnaise. mixture. Pour over the chicken. Top with thin slices of the
Velveeta. Sprinkle the stuffing mix over the cheese and drizzle the melted
butter over the stuffing. Bake at 350: for about 1 hour. Serves 6

Chicken Cordon Bleu

Yield: 6 servings
(Recipe via Meal-Master (tm) v8.05)
6 each Chicken breasts
8 oz Swiss Cheese slices
8 oz Cooked ham slices
3 Tbsp Flour
1 tsp Paprika
6 Tbsp Butter or margarine
1/2 cup Dry white wine
1 tsp Chicken stock
1 Tbsp Cornstarch
1 cup Heavy or whipping cream

(I use vermouth for the white wine. Ham and cheese slices should be
thin and pliable.)
Skin and bone breasts, pound to even thickness. Cover each breast
with a slice of cheese and a slice of ham. Fold chicken over ham and
cheese, wrapping to enclose as in a pocket, fasten with toothpicks.
Mix flour and paprika, roll chicken in this mixture. Melt butter or
margarine, brown chicken rolls well on all sides. Add wine and stock
(can use more stock and less wine if desired). Reduce heat to low,
cover and simmer 30 minutes or until fork tender. Remove toothpicks.
Blend cornstarch and cream, stir into skillet. Cook stirring
constantly until thickened.

Pasta with Rosemary, Chicken and Asparagus

Serves 4
8 oz. Mostaccioli, Ziti or other medium pasta shape, uncooked
1 tbsp. vegetable oil
1 clove garlic, minced
1/2 tsp. dried rosemary
10 oz. boneless, skinless chicken breast, trimmed of fat and cut into bite-size, thin strips
16 asparagus spears, sliced thin (about 2 cups), or 1 10-oz. package frozen asparagus, thawed and drained, sliced thin
1/2 cup chicken broth
2 tbsp. parsley, chopped
2 tbsp. grated Parmesan cheese
Salt and freshly ground pepper to taste
Prepare pasta according to package directions; drain.

Heat vegetable oil in a deep skillet over medium heat. Add garlic and rosemary and cook 15 seconds. Add chicken and cook, tossing well, until lightly browned, about 3 minutes.

Add asparagus, chicken broth, parsley and pasta to skillet. Increase heat to high and boil, stirring occasionally, until liquid has reduced enough to lightly cover pasta.

Sprinkle Parmesan, salt and pepper over pasta and toss. Serve immediately.

Stuffed Peppers

6 green peppers
1 lb. lean ground beef
1 med onion
1 cup minute rice (uncooked)
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 can tomato sauce
1 cup mozzarella cheese (or cheddar)

Clean peppers and drop in boiling water for 5 minutes. In large bowl, mix ground beef, onions, rice, garlic, salt, pepper and 1 cup of the tomato juice, mix good. Spoon mixture into green peppers and fill to top of pepper. Stand peppers up in pan, pour remaining tomato sauce on peppers,cover and bake @ 350 degrees for 45 minutes. Uncover and sprinkle cheese on peppers and bake 15 minutes longer or until melted.

Cheese-Beef Casserole Pie
(Jennifer, cooking newsgroup)
  1 pound Ground beef
  1 small  Package cream cheese
  1 Can mushroom soup
  1 cup Canned corn with pimento
  1 package  Refrigerated biscuits

 Brown ground beef in skillet; drain. Mix all but biscuits. Pour in 2 quart 
casserole. Top with biscuits. Bake at 350 for about 20 minutes.

Salisbury Steak with Mushroom Sauce

Mushroom Sauce
      1 Tbsp Dried minced onion
      3 Tbsp Butter
      3 Tbsp Flour
    1/8 tsp Pepper
      1 cn (4 oz) mushrooms, drained and
      1    Beef bouillon cube
    1/4 tsp Gravy master

Salisbury Steak Mixture

    1/3 cup  Minced onion
    1/3 cup  Minced green pepper
    1/4 cup  Chopped celery
      1 cl Garlic, minced
      2 Tbsp Butter
  1 1/2 lb Ground beef
      2 Tbsp Minced chives or green onion
    1/2 tsp Dry mustard
        dash Paprika
      1 tsp Salt
    1/2 tsp Pepper

Melt butter; stir in flour and pepper. Add mushrooms, bouillon and
enough combined mushroom liquid and water to measure 1 1/4 cups.
Cook, stirring until thickened. Add gravy master. Keep warm.

Salisbury Steaks:
Soften onion, pepper, celery and garlic in butter. Remove from heat.
Add remaining ingredients and shape into 6 patties about 3/4" thick.
Broil; turning after 7 minutes until cooked through. Serve with sauce.

(Taste of Home Ground Beef Collection 1996 Edition)

Easy German Goulash
(found in cooking newsgroup)
here's a real German one: but I don't know the exact weights for usa.

2 pounds of beef, shoulder or breast
2 big onions, diced
4 table spoons olive oil
1 tablespoon mixed dried herbs like thyme, rosemary and marjoram
2 tea spoons paprika
2 big carrots, diced
4 potatoes diced
1 can peeled  tomatoes
1 teaspoon garlic powder
1/2 bottle dry red wine
salt, pepper

heat olive oil in a casserole, add meat and roast until brown , add =onionand
heat until transparence. Then add carrots, potatoes and herbs and =stirfor a few
minutes then add red wine, tomatoes and the spices and simmer =forabout 2-3
hours. Add some water if be served with dumplings or noodles

Cabbage Rolls

The Filling:
1 1/4 c. Uncle Ben's Converted Rice
3/4 c. Olive Oil
4 cloves garlic, peeled and crushed
1 large yellow onion, peeled and chopped small
2 T. chopped parsley
1 3/4 lbs. lean ground beef
3/4 lb. ground pork
Salt and freshly ground black pepper, to taste
(I like to add about 1 t. caraway seeds)

The Cabbage Leaves:
3 medium heads winter cabbage

The Cooking Sauce:
3 c. tomato sauce
1/4 c. distilled white vinegar

Place the rice in a small pot and cover with 2 c. of water. Simmer,
covered, for 10 minutes. Allow to cool and then drain the excess water.

Heat a frying pan and add the oil, garlic, and onion. Saute until the
onion is transparent. Stir in the parsley and allow the mixture to cool.

In a large bowl, combine the ground meat with the cooled rice and onion
mixture. Add salt and pepper to taste.

Cut out the cores of the cabbages with a paring knife. Bring a large
pot of water to boil and add a bit of salt. Add the cored cabbages, one
head at a time, and blanch for 5 minutes. Place in a colander and
carefully pull off 24 of the lagest, best looking leaves, 1 at a time.
Rinse with cold water, just as soon as you pull each one from the head.
Place 1/3 c. of the filling in the center of each leaf and roll it up,
folding in the ends so that you have a nice bundle. (He has a great
illustration in his book, wish I had a way to show it here.)

Place the stuffed leaves in a 10- to 12-quart stove-top covered
casserole. (I use a big pot my Slovak Grandmother gave me.) Be sure that
they are packed rather tightly together. Place some of the leftover leaves
on the top. Mix the tomato sauce and vinegar together and pour over the
contents of the pot. Add boiling water to just barely cover the rolled
leaves. Bring to a boil slowly over medium-low heat. Simmer, covered, for
about 50 minutes, or until all is tender. Do not overcook.

(I make mine ahead of time, in batches, since I am cooking for so many
people. I then place them in a disposable foil pan, and freeze. I reheat
them in the oven on the day I need them. Very good served with dumplings
or my favorite, mashed potatoes, with some of the sauce spooned over

Florentine Meatballs

1 pkg frozen(10 oz)chopped spinach,thawed,drained (squeezed)
3 eggs
2 slice bread; shredded
2 teaspoon dried parsley flakes
1/4 cup parmesan cheese; grated
1 salt and pepper; to taste
1 clove garlic; minced
1 1/2 lb ground chuck
1 small onion; finely minced
1 tablespoon olive oil
1/2 cup beef broth
1/2 cup red wine
1/2 teaspoon dried oregano
some flour for rolling

Beat eggs and mix with bread, parsley, cheese, salt, pepper, and
Add meat, spinach and onion, mixing well. Shape into 1-inch balls,
roll in
flour and brown in olive oil. Remove meatballs, and in the same pan
the beef broth and wine. Boil until reduced about 1/2. Add oregano.
meatballs in the crock pot and pour sauce over them. Cook for 2 to
4 hours on low.

Black Forest Pot Roast

Recipe By : Mable Hoffman's Crockery Cookery
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crockpot
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds boneless beef chuck or round bone roast
1 onion -- chopped
1/4 cup water
4 dried shiitake mushrooms -- stems removed
crumbled and rinsed
1/4 cup ketchup
1/4 cup dry red wine
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic -- crushed
2 tablespoons cornstarch
3 tablespoons water

Trim all visible fat from meat; place in a slow cooker. In a small bowl, combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire sauce, salt, pepper, and garlic. Pour mixture over meat. Cover and cook on Low about 8 hours. Remove meat and slice. Keep meat warm. Turn control to High. Dissolve cornstarch in water; stir into cooker. Cover and cook on High 15 to 20 minutes or until thickened. Serve sauce with meat

(Karl, cooking Newsgroup)

2 cups black beans
2 1/2 quarts water
2 tablespoons chicken bouillon granules
1/4 cup imitation bacon bits
pinch mustard powder
1 cup onion, minced
1/2 cup celery, minced
1/2 ounce Butter Buds (1 packet)
1/2 ounce lemon juice
2 tablespoons red wine

Soak beans in water 4 hours or over-night. Do not drain. Add all remaining
ingredients except Butter Buds, lemon juice and wine. Cook for 2-3 hours till
beans are soft and mushy. If you prefer a smooth soup, blend and return to pan.
Just before serving, mix wine with lemon juice, whisk in Butter Buds and add to
hot beans.

I did not blend mine; I liked the whole beans. I actually cooked mine much
longer than 3 hours because I just left it to simmer while I was gone from the
house and I was gone longer than I had expected to be. It didn't seem to hurt it
any. I think that this might be a good candidate for all day in the the crock
pot. This was good the first day and even better reheated the next day for


frozen or 1 can corn
1 large onion or 2 medium
1 Ham steak - cut up in little pieces
1 can cheddar cheese soup
any slices of American cheese or left over cheese
1 and 1/2 stick margarine
grated carrots-3/4 cup
salt- however much salt you want
pepper- however much you want
parsley just a few pinches (its to make your soup pretty!)
Instant mashed potatoes (only if you want your soup thicker)

Take a large pan, and fill it about half way with cut up potatoes (cut them any way you want them) Fill pan with water so that its about and inch or two over potatoes,and cut up onions,carrots (optional) add salt,throw them in too, let boil till potatoes are done (just check to see if they are tender with a fork, takes about 25 minutes. When potatoes are cooked, add the stick and a half of butter, let it melt, then add enough milk to turn the
liquid white, then mix in the cheddar cheese soup and any other cheese you have(if not, thats ok) stir it in real good, let simmer,about 5 minutes, and add ham,corn, and parsley.Let simmer another 10 minutes. Stir it every now and then so potatoes dont stick to bottom. Add your pepper and more salt if want. you can add as much pepper and salt as you want. If you want it to be a little more thicker, either add some instant potatoes to it (maybe 1/2 cup) or take about 1 cup of the potatoes out, mash them with a fork, and put them back in the soup. Its Done!!

Sausage Potato Soup

(This recipe was submitted to Quick Cooking Jan/Feb. 99 issue from =
Jennifer LeFevre.)

1/2 pound fully cooked kielbasa or Polish sausage, diced
6 medium potatoes, peeled and cubed
2 cups frozen corn
1-1/2 cups chicken broth
1 celery rib, sliced
1/4 cup sliced carrot
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1-1/2 cups milk
2/3 cup shredded cheddar cheese
1 teaspoon minced fresh parsley

In a large saucepan, brown sausage; drain. Set sausage aside. In same pan,
combine potatoes, corn, broth, celery, carrot and  seasonings. Bring to a boil.
Reduce heat; cover and simmer for 15  minutes or until vegetables are tender.
Add milk, cheese, parsley and sausage. Cook and stir over low heat until cheese
is melted and soup is heated  through. Serves 6.

Sopa de Tortilla (Tortilla Soup)

6 tortillas
1/4 cup oil
1 onion, chopped
1/4 cup tomato puree
2 quarts broth, chicken or beef
1 teaspoon fresh cilantro (coriander)*
Sprig of mint leaves
Grated cheese

*If you cannot find cilantro, try an oriental market and ask for Chinese
Parsley (yinsoits'oi)

Cut tortillas into strips, fry in oil until crisp, then remove from pan and
drain on absorbent paper. Place in pot and add boiling broth which has been
prepared in the following manner: Fry onion and tomato puree in the oil
that was used to fry the tortilla strips. Add stock. Mash cilantro, add a
little broth, and strain into the stock. Cook half an hour, adding the mint
leaves during the last 10 minutes. Serve with grated cheese. Serves 6

Cream Of Asparagus Soup With A Touch Of Fresh Dill

2 pounds asparagus
1 tablespoon soy butter or olive oil
2 cups chopped onion
1 1/2 teaspoons salt
3 tablespoons unbleached white flour
2 cups water
2 cups soy milk
4 tablespoons parmesan cheese (soy OK)
white pepper -- to taste
2 tablespoons minced fresh dill -- up to 3

Preparation time: 1 hour (about 30 minutes of work) Yield: 4 to 5 servings

1) Break off and discard the tough asparagus bottoms. Slice off the tips
and set them aside. Chop the remaining stalks into 1-inch pieces.

2) Melt the butter in a medium-sized skillet. Add the onion, asparagus
stalks, and salt. Saute for about 10 minutes over medium heat. When the
onions are clear and soft, sprinkle in 2 tablespoons of the flour while
constantly stirring. Cook over the lowest possible heat, stirring
frequently, another 5 to 8 minutes.

3) Add water, stirring constantly. Heat to a boil, then turn down to a
simmer. After about 5 minutes, sprinkle in the remaining tablespoon of
flour, mixing well. Cook another 8 to 10 minutes, stirring frequently.

4) Puree the soup with the soy milk, either with a hand-held immersion blender,
or bit-by-bit in a food processor or blender. (If using either of the
latter two, return the puree to a kettle or large saucepan.) Season with
white pepper fresh dill,and cheese,then taste to correct the salt.

5) Steam the reserved asparagus tips until just tender. Add these to the
soup, heat very gently (don't boil it!) and serve immediately

French Onion Soup

Serves: 4 people
1 1/2 cups thinly sliced onions
3 cups beef broth
4 slices french bread (toasted)
1/2 cup swiss or gruyère cheese
2 tbsp margarine (or butter)
1 tsp worcestershire sauce
Dash pepper


Fry onions in margarine (or butter) for 8 to 10 minutes.
Add beef broth, worcestershire sauce and pepper. Bring to
a boil. Cover, lower heat, and simmer for 10 minutes.
Meanwhile, spread cheese over french bread slices and broil
until cheese is melted and browning.
Pour soup into individual serving cups and float a slice of
bread atop each. (

Toscana Soup

1 1/2 cup Spicy Sausage Links -- 12 Links
2 Med Potatoes-Cut In Half, lenghtwise, then cut in 1/4" pieces
3/4 cup Onions -- Diced
5 Pieces Bacon
1 1/4 Tsp Minced Garlic
2 cup Kale Leaves -- Cut In Half, Then sliced
2 Tbsp Chicken Base
1 Qt Water
1/3 cup Heavy Whipping Cream

Preheat oven to 300 degrees. Place sausage links onto a sheet pan and
bake for 25 minutes, or until done; cut into half lengthwise, then cut at
an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium heat
until onions are almost clear. Add garlic and cook an additional 1
minute. Add chicken base, water and potatoes, simmer 15 minutes. Add
sausage, kale and cream. Simmer 4 minutes and serve.

Minestrone Soup

Add to a 4-5 qt. crockpot: (stovetop can also be used)

1 large onion, chopped
3-4 cloves garlic, minced
2 stalks celery, sliced
2 carrots, peeled, quartered length-wise and sliced
1 cup fresh green beans, trimmed to 1" pieces
1 red or green pepper, chopped
1 small zucchini, quartered length-wise and sliced
1 cup mushrooms, sliced
2 medium potatoes, peeled and cubed
1 - 14 oz. can peeled and diced tomatoes
1 - 8 oz. can kidney beans
1 - 8 oz. can garbanzo beans
1 teaspoon dried basil
1 teaspoon dried oregano
Black pepper, to taste
5-6 cups vegetable stock/bouillon

1/2 cup dried pasta (such as elbows or corkscrews)
Salt to taste
(Freshly grated parmesan cheese as topping, if desired)

Add all soup ingredients to crockpot and stir to mix. Pour stock over
vegetables to cover. Cook on "low" all day (8 hours). About 30 minutes
before serving, add dried pasta to soup. Stir. When pasta is 'al dente',
add salt to taste and serve. (If desired, sprinkle freshly grated parmesan
cheese over top.)

The Eatery's Famous Shrimp Creole
( A Baltimore's Best recipe, 1993)

2 pound raw, peeled and deveined shrimp, fresh or frozen
(21-25 size)
1/4 cup all-purpose flour
1/3 cup Canola oil
1/2 cup hot water
1 can (8 ounces)hunts tomato sauce
1/2 cup chopped spring onions ( everything but the root
1/2 cup fresh chopped parsley
1 can chopped Italian style tomatoes
1 med red onion chopped
1/4 cup chopped green pepper
8 small cloves garlic, finely chopped
2 teaspoon sea salt
1/2 teaspoon crushed whole thyme
1 teaspoon cayenne pepper
2 whole bay leaves
2 lemon slice ( leave rind on )
2 cups cooked wild rice
freshly ground black pepper to taste

Thaw shrimp if frozen. Cut large shrimp in half. Blend flour into oil and brown,
stirring constantly. Add water gradually and cook until thick and smooth,
stirring constantly. Add remaining ingredients except rice. Cover and simmer 20
minutes. Remove bay leaves. Serve over rice. Makes 6 servings.

Note: if using a Slow Cooker for this recipe Add the flour and water and oil
into a bowl then add to crock. Add everything except the rice and shrimp. Cook 6
hours on low, Add shrimp and cook another hour. Serve over rice


The Eatery's Locally Famous Shrimp Newburg

2 pound of cooked shrimp (21-25 size)
1/4 pound cooked shrimp chopped finely
1/4 cup sweet cream butter
2 tablespoons all-purpose flour
3/4 teaspoon sea salt
1/2 teaspoon cayenne pepper
1/8 teaspoon fresh ground nutmeg
1 1/2 cups light cream
2 egg yokes, beaten
4 tablespoons sherry
freshly grounded white pepper to taste
Toast points

Cut large shrimp in half. Melt butter; blend in flour and seasonings. Add cream
gradually and cook until thick and smooth, stirring constantly. Stir a little of
the hot sauce into egg yolks; add to sauce, stirring constantly. Add shrimp;
heat. Remove from heat and slowly stir in sherry. Serve immediately on toast
points. Makes 6 servings. (

Quick Clam Chowder

1 pkg. (5 1/2 oz.) scalloped potatoes
1 can (7-8 oz.) minced clams
1 T. shredded onions
1 T celery
2 1/2 cup milk

In large saucepan, mix potatoes, sauce mix, water, and milk, as called for on package. Add clam liquid, onion and celery. Heat until boiling, stirring occasionally. Reduce heat, cover and simmer 25 minutes or until potatoes are tender. Stir in clams, 2 1/2 cups milk and butter. Heat through. Serves 6, 1 cup servings.

Karl's Lobster Chowder

8 Lobsters about 1 = lbs each
2 leeks, trimmed and chopped
1 cups celery chopped
2 cups fresh tomatoes chopped
1 = Gallons of Spring Water
< cup fresh Thyme chopped
3 tablespoons for fresh chopped sage
1 bottle Samuel Adams Pale ale beer
10 strips of bacon minced
1 cup chopped red bell peppers
> cup sweet cream butter
> cup Celery hearts minced
> cup All purpose flour
5 Cups Red potatoes, cooked and diced < "
3 cups Heavy Cream
2 cups Extra Sharp Cheddar Cheese, shredded
Salt and freshly ground white pepper to taste

In a large stock pot bring the water to a boil. Add the Vegetables, herbs, and
beer. ( The first 8 items in the list ) Simmer for about 15 mins. Add the
lobsters and boil for 15 mins. ( reserve this water ) Remove the lobsters, them
remove lobster meat from tails, claws and knuckles, and set aside. Remove the
shells and place them into a food processor. Add 1 cup of liquid from the stock
pot. Puree until all shells are liquefied. Add back into the stock pot and
simmer until liquid is reduced to about 1 gallon Strain all the liquid through
fine cheese cloth and reserve liquid. Discard the cheese cloth. Strain again.
Keep this stock hot on the stove.

In a large heavy pot melt the butter. Then add the bacon and slowly brown. Add
the onions, celery hearts and red bell pepper and let sweat until they are
tender. Add the flour and blend well .Slowly add the reserved lobster stock
mixing well to prevent lumps. Bring to a boil and simmer until the stock
thickens slightly. Add the potatoes and heat until they are hot. Add the heavy
cream, and chopped up lobster chucks ( about = " pieces ) heat and add salt and
pepper to taste Ladle chowder into bowls and top with cheddar cheese and place
under broiler until cheese is melted. Serve.

Mushroom-Broccoli Chowder

14 oz can chicken broth
5 oz frozen chopped broccoli
1 1/2 cups sliced fresh mushrooms
1 cup fresh chopped. broccoli
1/2 cup chopped onion
2 Tbsp butter or margarine
2 Tbsp flour
1 1/4 cups milk
salt and pepper to taste
8 oz can whole kernel corn,
dash hot sauce
1 Tbsp chopped pimento (optional)
1/2 cup cheddar cheese

Cook broccoli in broth. Set aside. Cook mushrooms and onion in margarine, blend
in flour, salt and pepper, add milk, cook until thickened. Add corn, hot sauce
and pimentos. Heat until hot and bubbling Sprinkle cheese over the top and
serve (

Beef Stew 

1 1/2 lb. Stew meat or Chuck Roast
1 lg. can tomato juice
2 large onions
5 potatoes
5 carrots
3 stalks celery

Put meat and vegetables in a Dutch oven or roaster. Add 2 teaspoons tapioca. Some water made be needed to make enough liquid.
Bake @ 325 degrees for 3 to 3 1/2 hours.
** Any leftover vegetables may be added to this**


(Atlanta Journal Constitution)

1 Chicken 2 1/2-3 1/2 lbs.
1 1/2 lbs. ground beef(round or sirloin)
3/4 lbs. ground pork
1 can (28 oz) tomatoes, diced, chopped or crushed
1 can (14.75 oz) creamed corn
1/2 cup ketchup
1/2 cup cider vinegar
1/2 stick butter
1 tsp black pepper
3/4 tsp red pepper
1/2 tsp salt

Remove skin and excess fat from chicken. Cut up chicken and place in a pot and
cover with water. Bring to a boil, then lower heat and simmer until meat falls
off the bones. Drain the broth. After the chicken has cooled, pick the meat
from the bones, shredding into small pieces. In a large skillet, cook the beef
and pork together, stirring often and breaking into small pieces, until the meat
is just gray. Drain fat. Put meat and chicken into a crockpot or large pot. Add
the rest of the ingredients. Cook over low heat for 3 hours, stirring from the
bottom of the pot often, or if using a crockpot cook for 5-6 hours at a low
setting. I couldn't find any ground pork so I used a pound of mild sausage in
it's place. I also added a can of Baby Lima Beans. I put mine in the
refrigerator over night and removed all the grease the next day before I warmed
it up. You might want to give it a couple of spoons of Tabasco for a little
kick. Ed


Irish Lamb Stew

* Exported from MasterCook Mac *

1 each Boneless leg of lamb
2 each Medium onions, chopped
2 Tbsp Flour
1 tsp Salt
1/4 tsp Rosemary
1 lb Potatoes, cut into pieces
2 each Small rutabagas, cubed
1 each Jar of boiled onions
3 Tbsp Oil
1 each Clove of garlic, minced
2 cup Beef stock
1 Black pepper to taste
1 each Bay leaf
6 each Carrots sliced
1 lb Frozen peas

Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until
lightly browned, remove from pan. Add onion and garlic and cook for a few
minutes. Add flour andd stir, heat until mixture browns. Gradually add
stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary
and bay leaf. Cover and simmer for 1 hour or until meat is almost tender.
Add potatoes, carrots and turnips. Cook 30 minutes longer. Add peas and
onions and continue cooking until peas are tender, about 10-15 minutes.

Asparagus Chowder

2 medium leeks -- white part only, cleaned and chopped (about 2 1/2 cups)
1 tablespoon butter or soy margarine
4 cups vegetable stock -- or stock of your choice
1 pound new potatoes -- un peeled, cut into 1/4-to- 1/3-cubes
1 teaspoon salt
1 teaspoon fresh thyme leaves
2 pounds asparagus -- cleaned, trimmed and cut into 1/2 inch pieces
1/2 teaspoon ground black pepper -- freshly ground
1/4 cup half-and-half or soy milk
1/4 cup parsley -- finely chopped

1. In a heavy-bottom pot, saute' the leeks in butter over medium heat until
they're soft but not brown, 6 to 7 minutes.

2. Add the stock, potatoes, salt, and thyme. Cover and bring to a boil.
Lower the heat and simmer until the potatoes can be easily pierced with a
fork, about 15 minutes.

3. Add the asparagus and pepper and simmer uncovered until the asparagus
are cooked, about 10 minutes.

4. Transfer half the solids to a blender or food processor. Add the
half-and-half or soy milk and puree until smooth. Return this mixture to the pot and
bring to a simmer over low heat. Serve hot, garnished with parsley.

Notes: This soup can be refrigerated for 2 days. Reheat gently before serving.

Serves 6 as a first course, 4 as a light entree

Preparation time: 20 to 30 minutes

Cooking time: 30 to 35 minutes

NOTES : Tastes rich, but it has only a fraction of the fat of most chowders.

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